He's done it again, bless him!

Love the mysterious 'Pots' that has them puzzled! "No I didn't get any pots as I wasn't sure which ones you meant!"

Moral of the story is - never give a man a shopping list.

Some of us have no choice at the moment but to give the man a shopping list. Mine has become quiet efficient at it over the last few weeks. Though I do go through the list with him to ensure he knows what he's looking for ?

Don't forget a dollop of it in your coffee, yum.

Sorry ninathenana. I realise that at the moment some people are unable to go out shopping and have to rely on others to go.
I have to rely on online deliveries which is not easy as very few slots.

Still, I suppose a dollop of on top of the locally made double chocolate ice cream that he picked up this morning while collecting the newspaper might be quite pleasant.......

The farm shop couldn’t get me any bananas so they have sent one pear........

(I’m not grumbling. I’d be in a real muddle without them)?

I foresee lots of fierce curries softened with double cream in the Phoenix household in the near future,, lots of eclairs and lots of soured-cream scones.

Elegran I do make scones from time to time, and have always just made them with ordinary milk! Eclairs? Never made them and don't think I will start now!

Aaanyway, as I've just used up a random chicken breast and some mushrooms that were looking less than appetising to make yet more soup, do you think that diluting the extra thick cream with some milk will work?

Don't want any curdling incidents!

(I don't mean that the cream is "extra" as in surplus, I mean "extra thick" as in spoonable rather than pourable.)

Cream, especially double cream will freeze - and reconstitute well after defrosting

Thanks M0nica but I need ordinary cream now!

Easily dilute it with milk to the consistency you need, no problem!

Better to have too much cream
Than never to have cream at all

Alfred Lord Tennyson

Extra thick cream is only ordinary cream with some of the liquid removed, and ordinary cream itself is just full milk with some of the liquid removed, so if you keep adding milk/water until it looks as you want it, you'll be OK. You'll have gallons of the stuff, but that is the right side to be on.

If you freeze it, it might be best to whip it gently and add a spoonful of icing sugar if you're going to use it in sweet dishes.

Strawberries and cream for dessert?

Thank you Elegran! I will put some in a small bowl, add milk, then use.

Casllistemon I think I may just be able to use the rest of it somehow... (Phoenix wanders off considering the correct ratio of cream to double chocolate ice cream........)

Otherwise I may need some for a trifle ....

Desdemona, no strawberries

Callistemon not sure it would do very well being posted, and any way I'm not sure I will have any to spare............

Whisk lightly till thickened. Pour in quarter bottle of almond liquor bought in Italy five years ago.

Arrange decoratively in champagne glass.

Worked for me.........

Acquire a packet of ginger biscuits and a tin of shredded pineapple. Layer biscuits, drained pineapple and whipped cream, lay pile on its side and cover with more whipped cream. Leave for half-an-hour or so. Eat it up the same day or the cream goes gingery-brown and the biscuits go soggy.

Never mind the double cream, where did the 'stolen' steak come from - something the cat dragged in?

Phoenix I see scones with jam and cream with the surplus double cream whipped up.....yum! ???

Riverwalk it was accidentally stolen

Mr P picked up 2 rib eye steaks in Lidl, they come packed in individual trays. When he got home and unpacked the shopping, he found a tray with a sirloin steak was stuck underneath one of them!